top of page

Kale and Quinoa Salad

Prep Time 15 minutes

Cooking Time 15 minutes

Yields 4 Servings



  • 1/2 cup quinoa

  • 1 cup of water

  • 1/3 cup of dried tart cherries

Salad Dressing

  • 1/4 cup of organic extra-virgin olive oil

  • 1 medium size fresh lemon, juiced

  • 2 tsp of Dijon mustard

  • 2 tsp maple syrup

  • 2 large garlic, minced

  • Salt and Black Pepper to taste

  • Dash of cayenne pepper


  • 1 medium bunch of curly kale, washed and chopped into bite size pieces

  • 3 ribs of celery, diced

  • 1 medium size fennel bulb, sliced (omit or substitute with your favorite crunchy vegetable)

  • 1/4 cup of sliced toasted almonds


  • Rinse and cover dry quinoa with 1 cup of water, bring to boil and then reduce heat to maintain a gentle simmer for 11-14 min. Keep an eye on moisture content, just 2 minutes before quinoa is done add dried tart cherries (they will plump up as they absorb remaining liquid). Fluff the quinoa with a fork and set aside.

  • In a small bowl, combine all ingredients to make a dressing, whisk until blended.

  • Place the chopped kale, add dressing and massage with your hands, until the leaves are covered with dressing and fragrant.

  • Add celery, sliced fennel, and quinoa to kale. Mix all ingredients together.

  • Add almonds before serving and enjoy.

  • Note- This salad will keep in the fridge for up to 4-5 days.


bottom of page